Hey friends!
Are you craving something warm and comforting? I’ve got a fantastic recipe for you!
Today, I’m sharing my delicious Paleo chicken casserole.
It’s packed with flavor, super filling, and totally guilt-free!
Perfect for a cozy dinner.
Trust me, your taste buds are going to thank you! Let’s dive in!
| Preparation Time | 15-25 minutes |
| Cooking Time | 55-70 minutes |
| Total Time | 70-95 minutes |
| Level of Difficulty | Medium |
Equipment
- 9×13 inch baking dish (for the final casserole)
- Two baking sheets (for roasting chicken and broccoli)
- Parchment paper
- Large skillet (for cooking bacon)
- Medium saucepan (for making the sauce)
Ingredients
For the chicken and broccoli:
- 3 tbsp avocado oil
- 1 lb broccoli florets
- 1 lb boneless, skinless chicken breasts (cut into 1-inch chunks, I prefer Bell & Evans for quality)
For the sauce:
- 1 tbsp minced rosemary
- 1 tsp minced sage
- 1/2 cup full-fat coconut milk (unsweetened, provides creaminess)
- 2 tbsp nutritional yeast
- 12 oz cauliflower rice
- 4 garlic cloves (freshly minced for best flavor)
- 1 medium onion (finely diced)
- 1/4 tsp sea salt
- 3 tbsp ghee (melted, for a rich base)
- 1.75 cups chicken broth (I use Kettle & Fire for its rich taste)
- 1 tbsp spicy brown mustard
- 2 tbsp tapioca flour
- 1/8 tsp black pepper (freshly ground preferred)
For the topping:
- 1/2 lb nitrate-free bacon (cooked until crispy and crumbled)
Step 1: Prepare and Roast the Chicken and Broccoli
Preheat your oven to 425 degrees Fahrenheit.
Place the chicken pieces on a baking sheet, coat them with 1 1/2 tablespoons of olive oil, and sprinkle with salt and pepper.
On a separate baking sheet lined with parchment paper, arrange the broccoli.
Toss the broccoli with 1 1/2 tablespoons of avocado oil along with salt and pepper.
Roast the chicken for 20-25 minutes or until cooked through, flipping the chicken midway for even roasting.
Roast the broccoli for 15-20 minutes or until fork-tender, stirring midway through the cooking time.
Once done, lower the oven temperature to 400 degrees Fahrenheit.
Step 2: Cook Bacon and Make the Sauce
While the chicken and broccoli are roasting, cook the bacon in a large skillet until crisp.
Drain the bacon on paper towels and set aside.
For the sauce, heat a medium saucepan over medium heat and add 3 tablespoons of cooking fat.
Add the onions to the pan and cook until they become translucent and fragrant.
Add the garlic and continue cooking until soft, adjusting the heat if necessary to avoid burning.
Whisk the tapioca flour into the broth and add it to the pan.
Immediately add the coconut milk, mustard, and nutritional yeast (if using) while whisking.
Raise the heat and bring the mixture to a boil, stirring continuously.
Once boiling, lower the heat to a simmer and continue stirring and cooking for another minute until the sauce thickens.
Season with salt and pepper to taste and stir in the fresh herbs.
Add the cauliflower rice to soften, then remove from heat.
Step 3: Assemble the Casserole
Cut the roasted chicken into bite-size pieces or shred it.
Arrange the chicken pieces in a casserole dish.
Add the roasted broccoli and the sauce/rice mixture to the dish and stir to evenly coat everything.
Step 4: Bake and Serve
Crumble the cooked bacon and sprinkle it over the top of the casserole.
Place the casserole dish in the preheated oven and bake at 400 degrees Fahrenheit for about 20 minutes until heated through and the cauliflower rice is soft.
Serve hot and enjoy!
